Benefits of Using CMC as a Stabilizer

Oct 13, 2025 by wbrum.org 142 views

Making Cow's Milk Yogurt with the Addition of Carboxymethyl Cellulose (CMC) from Cellulose Peanut Skin (Arachis Hypogaea L) as a Stabilizer Ingredient

Introduction

The production of cow's milk yogurt with the addition of carboxymethyl cellulose (CMC) isolated from peanut skin cellulose (Arachis hypogaea L) as a stabilizer has gained significant attention in recent years. This innovative approach has the potential to improve the quality and stability of yogurt products, while also providing an opportunity to utilize local resources and reduce dependence on synthetic additives. In this article, we will discuss the process of making cow's milk yogurt with the addition of CMC and its benefits in improving product quality.

The Process of Making Cow's Milk Yogurt with CMC

The production of cow's milk yogurt with CMC involves three important stages. The first stage is the isolation of α-cellulose from peanut skin powder, which is then analyzed using FTIR (Fourier Transform Infrared Spectroscopy) to ensure the presence of cellulose compounds. The results of FTIR analysis are compared to commercial cellulose to verify the similarity of composition.

The second stage includes the process of alkalization using isopropanol and sodium hydroxide (NaOH), followed by carboxymetilation using sodium chloroacetic and neutralization with acetic acid (CH3COOH) 90% and ethanol. After that, purification is carried out with aquadest, followed by centrifugation and additional acetone. This process produces Carboxymethyl Cellulose (CMC) with positive results in qualitative analysis and ftir peaks similar to commercial CMC.

The last stage is the making of yogurt itself. At this stage, the added CMC concentration varies from 0% to 0.5%. After making, the yogurt produced is analyzed for quality parameters such as syneresis, pH, viscosity, and protein and fat content. The results showed that yogurt with the addition of 0.5% CMC gave the best results with protein content of 7.69%, fat content of 2.11%, pH 4.6, and viscosity reaching 1676.01 x 10² CP. In addition, this yogurt also has low syneressis stability of 90.66% and durability of up to 22 days.

Organoleptic Analysis

Organoleptic analysis reveals that yogurt with the addition of 0.3% CMC is the most preferred, with distinctive aroma characteristics, a rather acidic taste, and a thick texture. The panelist shows a high preference for this yogurt, thus making it a product of the highest quality based on the specified criteria. All quality analysis results show that yogurt that uses CMC as a stabilizer still meets the Indonesian National Standards (SNI).

Benefits of Using CMC as a Stabilizer

The use of CMC as a stabilizer in making yogurt is an innovative step that provides benefits in improving product quality. CMC has the ability to improve the texture and stability of the emulsion, so that it can reduce the risk of synergy, namely the separation of water from yogurt products. This is important, because high synergy can reduce the visual attractiveness and texture of yogurt for consumers.

The process of cellulose isolation from peanut skin also shows the potential for local resources that can be utilized optimally. In addition to adding value to peanut skin waste, the use of natural ingredients as a stabilizer provides an opportunity to reduce dependence on synthetic additives that are often used in the food industry.

Quality Analysis

Quality analysis that shows adequate levels of protein and fat in yogurt produced also provides important information for consumers who are increasingly aware of health. The high level of protein in yogurt can be a special attraction, especially for those who are looking for alternative sources of vegetable protein in their diet.

Marketing Opportunities

In the context of marketing, yogurt with the addition of CMC can be positioned as a healthy natural product, while meeting the needs of consumers who want high quality products. Therefore, further development of this technology can be a promising business opportunity in the food and beverage industry, especially in the category of dairy products.

Conclusion

The production of cow's milk yogurt with the addition of CMC isolated from peanut skin cellulose (Arachis hypogaea L) as a stabilizer has shown promising results in improving product quality and stability. The use of natural ingredients as a stabilizer provides an opportunity to reduce dependence on synthetic additives and add value to local resources. Further development of this technology can be a promising business opportunity in the food and beverage industry, especially in the category of dairy products.
Frequently Asked Questions (FAQs) about Making Cow's Milk Yogurt with Carboxymethyl Cellulose (CMC) from Cellulose Peanut Skin (Arachis Hypogaea L)

Q: What is carboxymethyl cellulose (CMC) and how is it used in making yogurt?

A: Carboxymethyl cellulose (CMC) is a type of cellulose that has been modified to have carboxymethyl groups attached to its molecules. It is used as a stabilizer in making yogurt to improve the texture and stability of the emulsion, reducing the risk of synergy and improving the overall quality of the product.

Q: What is the process of making CMC from cellulose peanut skin (Arachis Hypogaea L)?

A: The process of making CMC from cellulose peanut skin involves several stages, including isolation of α-cellulose from peanut skin powder, alkalization using isopropanol and sodium hydroxide (NaOH), carboxymetilation using sodium chloroacetic and neutralization with acetic acid (CH3COOH) 90% and ethanol, purification with aquadest, centrifugation, and additional acetone.

Q: What are the benefits of using CMC as a stabilizer in making yogurt?

A: The use of CMC as a stabilizer in making yogurt provides several benefits, including improved texture and stability of the emulsion, reduced risk of synergy, and improved overall quality of the product. Additionally, the use of natural ingredients as a stabilizer provides an opportunity to reduce dependence on synthetic additives and add value to local resources.

Q: What are the quality analysis results of yogurt made with CMC?

A: The quality analysis results of yogurt made with CMC show that it has a protein content of 7.69%, fat content of 2.11%, pH 4.6, and viscosity reaching 1676.01 x 10² CP. Additionally, the yogurt has low syneressis stability of 90.66% and durability of up to 22 days.

Q: What is the organoleptic analysis of yogurt made with CMC?

A: The organoleptic analysis of yogurt made with CMC reveals that it has distinctive aroma characteristics, a rather acidic taste, and a thick texture. The panelist shows a high preference for this yogurt, making it a product of the highest quality based on the specified criteria.

Q: Can yogurt made with CMC be marketed as a healthy natural product?

A: Yes, yogurt made with CMC can be marketed as a healthy natural product, as it meets the needs of consumers who want high-quality products. The use of natural ingredients as a stabilizer provides an opportunity to reduce dependence on synthetic additives and add value to local resources.

Q: What are the marketing opportunities for yogurt made with CMC?

A: The marketing opportunities for yogurt made with CMC are vast, as it can be positioned as a healthy natural product that meets the needs of consumers who want high-quality products. Additionally, the use of natural ingredients as a stabilizer provides an opportunity to reduce dependence on synthetic additives and add value to local resources.

Q: Can the technology of making CMC from cellulose peanut skin be further developed?

A: Yes, the technology of making CMC from cellulose peanut skin can be further developed to improve the efficiency and scalability of the process. This can provide a promising business opportunity in the food and beverage industry, especially in the category of dairy products.

Q: What are the potential applications of CMC in the food industry?

A: The potential applications of CMC in the food industry are vast, including use as a stabilizer in making yogurt, ice cream, and other dairy products. Additionally, CMC can be used as a thickening agent in sauces, soups, and other food products.

Q: Can CMC be used as a substitute for synthetic additives in food products?

A: Yes, CMC can be used as a substitute for synthetic additives in food products, as it provides similar benefits in terms of texture and stability. Additionally, the use of natural ingredients as a stabilizer provides an opportunity to reduce dependence on synthetic additives and add value to local resources.